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Ions on the move: The combination of ion mobility and food metabolomics Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-15 Francisco José Díaz-Galiano, María Murcia-Morales, Víctor Cutillas, Amadeo R. Fernández-Alba
The application of ion mobility coupled with mass spectrometry in food metabolomics has become increasingly popular since 2014, although it is still a niche combination in the field of food metabolomics and authentication. This growth can be attributed to its unique capability of offering detailed molecular analysis, which is crucial for accurate identification and quantification of compounds in complex
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Dairy products authentication with biomarkers: A comprehensive critical review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-14 Eman Shawky, Lutfun Nahar, Sarah M. Nassief, Satyajit D. Sarker, Reham S. Ibrahim
This review highlights the critical need for innovative biomarkers in authenticating milk and its derivatives to ensure quality, authenticity and safety in the food industry. The limitations of traditional methods in detecting sophisticated adulteration techniques underscore the urgency for advanced solutions. The review explores biomarker discovery as a promising avenue, utilizing specific molecular
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Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-13 Mingming Zhong, Yufan Sun, Abdul Qayum, Qiufang Liang, Abdur Rehman, Renyou Gan, Haile Ma, Xiaofeng Ren
Soybean lipophilic protein (LP), a vital component of soybean protein isolates (SPI), is distinguished by its high lipid content, particularly in phospholipids, making it a promising functional nanomaterial for efficient transport of nutrients and drugs. Although plenty of research has focused on SPI's additional storage proteins, including glycinin (11S) and -conglycinin (7S). A better understanding
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Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-12 Adela Cristina Martinez Urango, Maria Angela A. Meireles, Eric Keven Silva
Modifying proteins through the Maillard reaction has garnered significant attention from researchers. The amino group of a protein and the carbonyl group of a carbohydrate covalently interact, forming conjugates. The production of conjugates is compelling due to the improvement of protein properties, such as emulsification, solubilization, foam formation ability, antioxidant capacity, kinetic stability
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Proven traceability strategies using chemometrics for organic food authenticity Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-12 Julián Lozano-Castellón, Emily P. Laveriano-Santos, Mohamed M. Abuhabib, Carola Pozzoli, Maria Pérez, Anna Vallverdú-Queralt, RosaMa Lamuela-Raventós
risk of fraudulent mislabeling of organic food, driven by higher prices and a more favorable consumer perception, underscores the necessity for accurate authentication of organic products. Different analytical approaches and statistical analysis have been developed to classify between organic and conventional food. In this review the current analytical approaches to detect organic food mislabeling
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Recent advances in the applications of Lactobacillus helveticus in the fermentation of plant-based beverages: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-11 Jinling Zhao, Xiangquan Zeng, Yu Xi, Jian Li
As a member of lactic acid bacteria, ( exhibits a high protein hydrolysis capacity and possesses various probiotic functions. In recent years, the applications of in the fermentation of plant-based beverages have drawn increasing attentions. Therefore, the recent advances in the applications of in the fermentation of fruit juices, vegetable juices, bean milks and cereal beverages are summarized in
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Research progress on improving the freeze-drying resistance of probiotics: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-11 Sitong Ge, Jiarun Han, Qiaoyu Sun, Qingqing Zhou, Zhongdu Ye, Ping Li, Qing Gu
In recent years, as the beneficial effects of probiotics have been gradually discovered, the use of drying methods to stabilize probiotic ingredients has been more deeply applied to food, medicine, and other fields. The probiotic powder obtained by freeze-drying can effectively maintain the viability of probiotics and has good fermentation performance. Freeze-drying of probiotics allows the strain
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New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-11 Wen-Tien Tsai, Chi-Hung Tsai
The food systems accounted for a third of global anthropogenic greenhouse gas (GHG) emissions, which are closely related to food-derived waste generation from the residential sector and the non-residential sectors. In this regard, one need to take actions on food-derived waste management roadmap toward a circular and sustainable society. Therefore, this food-derived waste issue can be aligned with
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Unlocking the potential of odor-induced sugar reduction: An updated review of the underlying mechanisms, substance selections, and technical methodologies Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-10 Lin Zhu, Fei Pan, Felix Stöppelmann, Jiaqi Liang, Dan Qin, Can Xiang, Marina Rigling, Lea Hannemann, Tim Wagner, Youfeng Zhang, Yanyan Zhang
In the context of increasing global health risks, including obesity, diabetes, and cardiovascular diseases, () has emerged as an important supplement to other sugar reduction strategies, offering a promising way to reduce sugar intake. OITE can be used in conjunction with other sugar reduction methods, and unlike some artificial sweeteners, it does not cause unpleasant aftertastes of bitterness and
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Special chemical reactions combined with SERS techniques for improving detection of trace and Raman-inactive food contaminants: Principles and applications Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-08 Hongbin Pu, Qihong Ouyang, Da-Wen Sun
As a fingerprint-type recognition technique, surface-enhanced Raman spectroscopy (SERS) possessing the superior properties of rapid, ultrasensitive, multiplexed, non-destructive and portable natures is a more optimal spectroscopy candidate for quick food safety analysis. However, the majority of target contaminants in foods are Raman inactive with small Raman scattering cross-section or slow affinity
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Research progress on the prevention of tumor by fungal polysaccharides Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-07 Wenbin Yu, Yufei Zhang, Lihua Yao, Jiahua Peng, Yayi Tu, Bin He
Tumor has been considered as a serious public health concern and a prominent contributing factor to the prevalence of cancer and global mortality rates. Extensive epidemiological investigations have consistently established a correlation between a high consumption of fungal polysaccharides-rich foods, and a decreased risk of tumorigenesis. Although numerous studies have exemplified the anti-tumor properties
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Future perspective of nanobubble technology in dairy processing applications Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-07 F.N.U. Akshit, Ting Mao, Maneesha S. Mohan
The dairy processing industry is highly diversified and manufacture different products, including fluid milk, beverages, fermented, fat-rich, frozen, and dried dairy products, and ingredients. This diversity becomes the driving force for the dairy industry to look for innovative and sustainable processing solutions. Nanobubble (NB) technology, a novel and emerging processing technique, utilizes gas
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Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-06 Mehdi Mohammadian, Zeinab Mehdipour Biregani, Zeinab Hassanloofard, Maryam Salami
Stinging or common nettle ( L.) is an annual plant and has different applications in traditional medicine and human diet as a highly nutritious food. This medicinal herb is considered as a rich source of biologically active compounds. In the present paper, the effect of enriching with nettle on the bio-functional properties of food products such as bakery, dairy, and meat formulations was reviewed
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Exploring the potential of apple (poly)phenols: A systematic review of randomized controlled trials on metabolic diseases prevention Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-06 Toshihiko Shoji, Saeko Masumoto, Tomisato Miura, Yves Desjardins
Emerging evidence underscores the significance of fruits and vegetables in ameliorating metabolic disorders. However, a comprehensive understanding of the specific role of apple (poly)phenols, a major component of apples, in preventing and treating metabolic diseases remains to be fully elucidated. This study aimed to conduct a systematic review of Randomized Controlled Trials (RCTs) investigating
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Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-06 Zhi Cheng, Yue Qiu, Mengyao Bian, Ying He, Shengke Xu, Yan Li, Ishtiaq Ahmad, Yuting Ding, Fei Lyu
Plant-based meat analogs (PMAs) as important alternatives to animal meats that have been proposed in recent years in response to sustainable development strategies. It has gained extensive attention due to issues associated with animal meat production including environmental stress, ethical concerns, and effects on human health. However, the muscle fibrous structure is a significant indication for
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Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-05 Zhiheng Zhang, Han Jiang, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin, Chao Qiu
In recent years, polyphenols have garnered significant attention and have been extensively studied for their excellent biological activities, including antioxidant, anti-cancer, and anti-tumor properties. Due to their poor stability and low bioavailability, polyphenols have been designed to be embedded in nanoparticles to achieve loading, protection, and controlled release. Different food components
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Mitigating eggplant processing waste's environmental impact through functional food developing Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-04 Nina-Nicoleta Lazăr, Gabriela Râpeanu, Cătălina Iticescu
Food wastes and by-products gained global focus due to rising amounts prompting pollution concerns, regardless of the country's development. Circular economy offers a sustainable solution, aiming to prevent, reuse, and recover resources for creating new, health-beneficial products. The paper highlights the underexplored potential of anthocyanins found in the eggplant peel, a topic that has received
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Strategies for further stabilization of lipid-based delivery systems with a focus on solidification by spray-drying Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-01 Sara Safaeian Laein, Katarzyna Samborska, Asli Can Karaca, Parisa Mostashari, Zahra Akbarbaglu, Khashayar Sarabandi, Seid Mahdi Jafari
Today, lipid-based delivery systems (LBDS: emulsions, nanostructured lipid carriers, solid lipid nanoparticles, lipid-polymer hybrid nanoparticles, and nanoliposomes) are widely used for stabilization, bioavailability improvement, controlled and targeted delivery of bioactive compounds and drugs. However, challenges such as structural, physicochemical, and thermodynamic instabilities, microbial and
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Advances in technologies to detect histamine in food: Principles, applications, and prospects Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-03-01 Jie Yu, Yuntao Yue, Jiaran Zhang, Zhixin Jia, Jin Yang
Histamine is a common biogenic amine (BA) that exists in foods, such as seafood, beverages, fermented products and pickled foods. Since histamine is a food allergen, high amounts of histamine can cause food poisoning, and histamine detection is extremely urgent in the field of food safety. With the development of emerging materials and technologies, many new histamine detection methods have been reported
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Coffee: A comprehensive overview of origin, market, and the quality process Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-29 Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Márcia Cristina Teixeira Ribeiro Vidigal, Marcelo Henrique dos Santos, Paulo Cesar Stringheta
Coffee is a culture of great economic importance on the global stage. In the international market, the term "specialty coffee" describes a beverage of exceptional quality, distinguished by its unique flavors and characteristics. This superior quality becomes a key factor in accessing markets where consumers are willing to pay an added value for the product. Numerous factors, from cultivation to consumer
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Computer vision and deep learning-based approaches for detection of food nutrients/nutrition: New insights and advances Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-28 Sushant Kaushal, Dushyanth Kumar Tammineni, Priya Rana, Minaxi Sharma, Kandi Sridhar, Ho-Hsien Chen
Nutrition plays a vital role in maintaining human health. Traditional methods used for assessing food composition & nutritional content often require destructive sample preparation, which can be time-consuming and costly. Therefore, computer vision-based approaches have emerged as promising alternatives that enable rapid and non-destructive analysis of various nutritional parameters in foods. In this
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Photothermal detection of food hazards using temperature as an indicator: Principles, sensor developments and applications Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-27 Xijia Zhang, Hongbin Pu, Da-Wen Sun
Photothermal sensing, due to its high resolution and spatial controllability, has gained significant attention in optical imaging for applications such as disease treatment and diagnosis, environmental monitoring, etc. It has effectively overcome the drawbacks of traditional sensors, such as susceptibility to interference, high cost, lack of portability, and strong dependency on operational procedures
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The prevalence and concentration of mycotoxins in rice sourced from markets: A global description Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-27 Priyanthi Chandravarnan, Dominic Agyei, Azam Ali
The most common mycotoxins found in rice are aflatoxins (AF), fumonisin (FB), ochratoxin (OTA), and deoxynivalenol (DON). Rice is particularly susceptible to mycotoxins contamination due to its high starch content and the fact that it is often stored in warm, humid conditions, which are ideal for fungal growth. Mycotoxins contamination causes health problems in consumers, food safety, food quality
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Emerging thermal modifying methods in milk protein: A review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-24 Jialun Hu, Heyang Xu, Ruijie Shi, Munkh-Amgalan Gantumur, Zhanmei Jiang, Juncai Hou
Milk protein plays a crucial role in human diets. Thermal modification is one of the most widely used food processing techniques. Traditional heating methods used in food processing, especially for heat-sensitive products, may lead to unintended loss of quality. Therefore, it is urgent to preserve the nutritional value, taste, and appearance of milk as much as possible and to improve the utilization
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Extreme weather dominates farm management effects on long-term trends in soil carbon Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-24 Md. Jahangir Kabir, Khorshed Alam, Shahbaz Mushtaq, Franco Bilotto, Karen Michelle Christie-Whitehead, Matthew Tom Harrison
Classical reductionist experimentation tends to conceptually compartmentalise mitigation and adaptation into binary categories, shielding insight into how greenhouse gas (GHG) emissions and climate change interact. Here, our primary aim was to examine how a key tenant of the global climate crisis – drought – is likely to influence soil organic carbon (SOC). We deconstruct these paradigms using case
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Bamboo shoot and its food applications in last decade: An undervalued edible resource from forest to feed future people Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-23 Yue Zhang, Liangru Wu, Yanxia Li, Jinlai Yang, Huiming Yang, Yihe Zhao, Guangjing Chen
Bamboo shoots, as a representative non-wood forest product, have a long history as a food source and have gained interests from scientists and industry for their potential as a sustainable nutrition resource to address the needs of future populations and ensure food security. Bamboo shoots are abundant in proteins, fibers, minerals, vitamins and many bioactive components, while being low in fat, making
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Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-23 Hadis Rostamabadi, Małgorzata Nowacka, Yogesh Kumar, Shuting Xu, Rosana Colussi, Sabrina Feksa Frasson, Sushil Kumar Singh, Seid Reza Falsafi
Starch is the major component of legume seeds. Hitherto, legume starches have been incorporated into the formulation of numerous food products to improve nutritional and quality attributes. However, in order to widen such applications, modifications of legume starches through chemical and physical approaches are inevitable. Given the upsurged consumer awareness toward the probable detrimental impacts
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E-Cadherin and its signaling pathways: A novel target of dietary components in modulating cell migration and proliferation Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-22 Fatemeh Ashkar, Jianping Wu
E-cadherin plays a critical role in preserving cell-cell adhesion and tissue integrity, and its reduced expression is a hallmark feature of the epithelial-mesenchymal transition (EMT) associated with cancer metastasis. This paper explores signaling pathways, including Snail family transcriptional repressor (Snail), Mitogen-activated protein kinase (MAPK), Store-operated calcium entry (SOCE), Transforming
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Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-22 Tingting Liu, Yao Gu, AL-Ansi Waleed, Li Wang, Yan Li, Haifeng Qian
The prevalence of diabetes and obesity is increasing globally, causing a serious threat to human health. Regarding starch blocking, the α-amylase inhibitor (α-AI) of white kidney bean ( L.) stands out as a naturally abundant active substance. It reduces food glycemic index (GI) by inhibiting mammalian α-amylase activity and has been proven to be effective in controlling metabolic diseases such as diabetes
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Recent advances in squalene: Biological activities, sources, extraction, and delivery systems Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-21 Le Cheng, Tengteng Ji, Ming Zhang, Bing Fang
Squalene is a polyunsaturated triterpenoid compound present in various organisms. Squalene has multiple biological activities, which makes it a potential new functional food ingredient for nutrition enhancement or disease prevention. However, low extraction efficiency, high cost, and environmental issues greatly limit the practical application of squalene. This review discusses the latest findings
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Deep leaning in food safety and authenticity detection: An integrative review and future prospects Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-21 Yan Wang, Hui-Wen Gu, Xiao-Li Yin, Tao Geng, Wanjun Long, Haiyan Fu, Yuanbin She
Food safety is an important public health issue, and deep learning (DL) algorithms can provide powerful tools and methods for food safety and authenticity detection. Compared with chemometric algorithms and traditional machine learning algorithms, the performances of DL algorithms are improved in many aspects. By learning and analyzing a large amount of data, DL models can improve the efficiency and
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Recent advances in recognition molecule-based detection methods for prevention and monitoring of estrogen disruptors related food fraud Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-21 Zhen Zhang, Ruiping Shan, Wasim Tasleem Muhammad, Hongyan Zhang
Hazard contamination, especially in relation to estrogen disruptors, is recognized as a noteworthy aspect of food fraud, resulting in substantial economic losses for the food industry. Conventional estrogen disruptor detection methods (such as high performance liquid chromatography, gas chromatography, etc.) are expensive, complex, have low throughput, and lack specific recognition ability. This combination
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Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-20 Qing-bo Yao, Fang Huang, Yun-hui Lu, Jie-ming Huang, Murtaza Ali, Xiang-Ze Jia, Xin-An Zeng, Yan-yan Huang
Traditional food packaging is primarily designed to extend the shelf life of food and provide product information to consumers. In the last decade, intelligent packaging has emerged as an innovative food packaging system that integrates intelligent functionalities, making it a cutting-edge research area. Of the numerous approaches in this field, polysaccharides have appeared as highly promising materials
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Bioconversion of food industrial waste okara by microbial fermentation: Scope of omics study and possibility Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-20 Jamila A. Tuly, Haile Ma
Okara is a significant agricultural waste manufactured through tofu and soymilk processing. The high protein content (>35%) and extractability (>80%) of okara render it a promising candidate for application as a functional ingredient in food fortification. However, raw okara decomposes decisively, necessitating prompt handling and preservation since its unfavorable moisture content (70–80%) renders
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Valorization of dairy side-streams for the cultivation of microalgae for value added food products Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-20 Duygu Ozcelik, Shyam Suwal, Colin Ray, Brijesh K. Tiwari, Poul Erik Jensen, Mahesha M. Poojary
Microalgae are one of the promising unicellular species for biosynthesis of functional natural products, such as omega-3 long-chain polyunsaturated fatty acids, carotenoids, proteins, and vitamins. As they readily grow on organic and nitrogenous substrates, they have vast phycoremediation potential for different industrial wastewater and side-streams. The side-streams from dairy industry have the enormous
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Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-20 Luyu Wei, Zhilong Wang, Hetong Zhang, Feng Jiang, Yiping Chen
The escalating demand for animal-derived sustenance has underscored the imperative to safeguard its safety. Common contaminants in animal-derived food, such as pesticides, veterinary drugs, and foodborne pathogens, have the potential to inflict considerable harm on food safety and human health. Consequently, the development of rapid detection methods for these contaminants assumes paramount significance
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Natural food dyes on dairy products: A critical approach between 2012-2023 literature regarding the technological and functional aspects, health benefits and future trends Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-19 Maria Eduarda Marques Soutelino, Gabrielle de Paiva Vieira, Maria Barbatho Goulart, Kevin Costa Miranda, Ruan Pina da Conceição, Tatiana Colombo Pimentel, Adriano Gomes da Cruz, Ramon da Silva Rocha
Synthetic dyes consumption, such as tartrazine, quinoline yellow, sunset yellow, azorubine, ponceau 4 R, erythrosine, allura red, patent blue, indigo carmine, brilliant blue FCF, green S, brilliant black, and brown HT are the most used and has been associated with various diseases and toxicity processes. In this way, natural dyes have become viable alternatives to synthetic dyes in industries, as there
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Analytical methods for cinnamon authentication Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-19 Josep Pages-Rebull, Clara Pérez-Ràfols, Núria Serrano, José Manuel Díaz-Cruz
is a widely marketed spice used in worldwide cuisines and medicinal applications. Although is considered as “true cinnamon”, other cinnamon species (particularly ) are also commercialized. The higher price of makes it vulnerable to adulteration mainly by the addition of products of the same class, which also results in a health issue as presents a higher content of the hepatoxic compound coumarin.
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Enzyme-assisted patulin detoxification: Recent applications and perspectives Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-18 Shipeng Gao, Yang Zhang, Qing Sun, Zhiming Guo, Di Zhang, Xiaobo Zou
Patulin (PAT) is a hazardous mycotoxin frequently found in fruits and fruit-derived products. The frequent occurrence of PAT contamination is severely detrimental to the profitability of the fruit-processing industry and poses risks to human health. The utilization of enzyme treatment has emerged as a highly effective approach for detoxifying fruit juices while having a low impact on their quality
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Current knowledge on cryogenic microorganisms and food safety in refrigerators Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-17 Zhenbo Xu, Yaqin Li, Ziqi Liu, Thanapop Soteyome, Xuejie Li, Junyan Liu
With refrigeration and freezing functions, refrigerator aids in maintaining the flavor textural and nutritional value of food to the maximum extent, and inhibiting the growth and multiplication of microorganisms, thus is considered to be one of the best household food preservation methods. However, food-borne pathogens and spoilage bacteria (commonly called cryogenic microorganisms) have been generally
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Applications of food packaging quick response codes in information transmission toward food supply chain integrity Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-17 Pengfei Li, Jingjie Yang, Ana M. Jiménez-Carvelo, Sara W. Erasmus
Manufacturers and consumers are increasingly aware that asymmetric information can lead to potential risks in food safety and supply chain integrity. The traditional paper labels, due to their limited size, are no longer able to realize the transmission of a large amount of information. Quick Response (QR) code, as one of the most versatile and commercially successful digital technologies, provides
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Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-17 Cunqiang Ma, Bingsong Ma, Binxing Zhou, Longjie Xu, Zhihang Hu, Xinghui Li, Xuan Chen
As the critical process for quality formation of ripened Pu-erh tea (RpPT), pile-fermentation mechanism has been widely studied by using omics approach, chemical analysis, microbial distribution and their inoculated fermentation tests. Despite several reviews about chemical compositions and health benefits in RpPT and other dark teas, more comprehensive study is requisite to summarize the pile-fermentation
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Effects of processing on the physicochemical characteristics and health benefits of algae products: Trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptance Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-16 Yifan Chen, Lijun You, Dongxiao Sun-Waterhouse
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Bovine α-lactalbumin: Source, extraction, techno-functional properties, and applications as a (nano-) delivery system for nutraceuticals Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-16 Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Yuting Fan, Ling Kang, Mingwei Wang, Shahid Iqbal, Jiang Yi
The global demand for high-quality protein sources is rising, driven by population growth and a growing preference for healthier dietary options. α-Lactalbumin is a whey protein found in milk. It is known for its exceptional amino acid composition and unique structural characteristics, which make it an attractive ingredient in various applications. This review analyzes α-lactalbumin, emphasizing its
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4D food printing: Key factors and optimization strategies Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-15 Ningzhe Wang, Ruiling Li, Xibo Wang, Xin Yang
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Advances in metabolomics to optimize quality parameters of culinary mushrooms Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-15 Nancy Dewi Yuliana, Henny Saraswati, Yane Regiyana, Adri Nora, Donald John Calvien Hutabarat, Hanifah Nuryani Lioe
Mushroom is a well-known food valued for its pleasant taste and medicinal benefits. Commercialization of mushrooms is quite challenging due to their perishability; their chemical composition fluctuates in response to many factors such as genotype, geographical origin, pre- and postharvest handling, and processing, leading to inconsistencies in functionality. Understanding how these metabolites respond
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Spectroscopic food adulteration detection using machine learning: Current challenges and future prospects Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-12 Rishabh Goyal, Poonam Singha, Sushil Kumar Singh
Food adulteration has emerged as a significant challenge in the food industry, impacting consumer health and trust in the market. Utilizing machine learning especially deep learning with spectroscopic methods has revolutionized food adulteration detection enabling the development of more sophisticated and automated solutions. This review aims to provide a comprehensive overview of the challenges and
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Bio-based smart packaging: Fundamentals and functions in sustainable food systems Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-11 Aakash Upadhyay, Phillip Agbesi, Kazi Md Yasin Arafat, Fernando Urdaneta, Moumita Dey, Munmun Basak, Shiyao Hong, Chisom Umeileka, Dimitris Argyropoulos
The packaging industry ensures that products are safe, minimizing waste while extending shelf life. Bio-based smart packaging has the potential to achieve both sustainability and real-time monitoring of food quality, resulting in environmental and health benefits. Smart packaging that integrates interactive technologies to extend the shelf life of perishable foods has been the subject of increasing
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Zwitterions modified biosensors improve detection performance in complex food matrices Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-10 Chen Zhang, Huixian Huang, Xin Wang, Yiran Zhang, Wanshu Sun, Qingliang Liu, Xiuzhi Zhou, Wentao Xu, Yunbo Luo, Kunlun Huang, Nan Cheng
Biosensors have been proven to be crucial in the rapid detection of food. However, food is rich in various small molecules such as proteins, lipids, and carbohydrates, which can occupy the binding sites on the biosensor's surface, significantly diminishing its detection performance. Therefore, there is an urgent need to develop a method that can enhance the detection performance of biosensors in complex
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Sweet cherry and its by-products as sources of valuable phenolic compounds Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-10 Evangelos Chezanoglou, Ioannis Mourtzinos, Athanasia M. Goula
Sweet cherry is a stone non climacteric fruit with a characteristic aroma, bright red color, and full-bodied taste. It is produced worldwide, with Turkey, USA, Chile, Uzbekistan, and Iran significantly contributors to the global production In 2020, a total of 2.6 million tons were produced worldwide. Various studies have proven and highlighted the health benefits of sweet cherry, as it is characterized
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Recent advances on bioactive compounds, health benefits, and potential applications of jujube (Ziziphus Jujuba Mill.): A perspective of by-products valorization Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-09 Jinpeng Zhu, Yunhao Lu, Qiang He
Food by-products have gained much attention because of their significant potential to produce valuable products and alleviate environmental burdens. During the processing of jujube, lots of by-products are produced, which are rich in bioactive compounds. Therefore, the possibility of recycling jujube by-products has attracted broader attention. This review concentrates on the presence of bioactive
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Bioaccessibility and associated concepts: Need for a consensus Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-08 Myriam M.L. Grundy, Paul J. Moughan, Pete J. Wilde
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Nonthermal techniques, antimicrobial agents, and packaging methods to improve the microbial safety of nuts Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-08 Rabin Gyawali, Ajit K. Mahapatra, Cameron A. Bardsley, Brendan A. Niemira
Increase in foodborne illnesses associated with low-moisture foods have led to growing concern regarding the safety of nuts and nut-based products. Nonthermal techniques, antimicrobial agents, and packaging provide an alternative to thermal processing that can achieve microbial safety and preserve the quality characteristics of nuts. This review highlights the applications of various nonthermal techniques
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Proteins and bioactive peptides from algae: Insights into antioxidant, anti-hypertensive, anti-diabetic and anti-cancer activities Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-08 Yoong Kit Leong, Jo-Shu Chang
Algae present promising sources of nutritional proteins, encompassing lectins, phycobiliproteins, mycosporine-like amino acids, derived hydrolysates, and bioactive peptides. These algal proteins and their derived biomolecules have gained widespread attention for potential applications in industries such as nutraceuticals, pharmaceuticals, cosmetics, and functional foods. This work aims to explore the
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Curcumin-protein complexes: Technological and biological functionalities Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-07 Mehdi Mohammadian, Maryam Salami, Elham Assadpour, Seid Mahdi Jafari
Complexation with proteins has been employed as an efficient method to increase the solubility, stability, and bioavailability of curcumin (Cur) as a bioactive hydrophobic compound. Different animal (from milk, egg, meat, and insects) and plant proteins (from soy, pea, walnut, mung bean, corn, etc.) have been used to fabricate Cur-protein complexes (Cur-Pro). This review mainly presents the technological
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A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-06 Lei Chen, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Fermented meat products have been favored by consumers due to their characteristic qualities, especially their unique flavors. The aroma-active compounds originating from catabolism of branched-chain amino acids (BCAA) are perceived as malt, nuts, and cheese aromas, remarkably contributing to the overall aroma characteristics of fermented meat products. Research on formation pathways and enhanced production
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Global nutritional challenges and opportunities: Buckwheat, a potential bridge between nutrient deficiency and food security Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-05 Rintu Jha, Kaixuan Zhang, Yuqi He, Nóra Mendler-Drienyovszki, Katalin Magyar-Tábori, Muriel Quinet, Mateja Germ, Ivan Kreft, Vladimir Meglič, Kiyokazu Ikeda, Mark A. Chapman, Dagmar Janovská, Grażyna Podolska, Sun-Hee Woo, Studer Bruno, Milen I. Georgiev, Nikhil Chrungoo, Alexander Betekhtin, Meiliang Zhou
The ability to ensure nutritional and food security is seriously threatened by the ever-growing global population. Overreliance on a few staple food crops such as wheat, rice and maize will no longer be able to satisfy the rising demand for future food. Even with increasing agricultural production, over 820 million people are still facing food insecurity and at least 2 billion are facing nutrition
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Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-05 Gaopeng Zhang, Dan Wang, Yangyue Ding, Jianyou Zhang, Yuting Ding, Fei Lyu
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Development of sustainable UV-screening food packaging materials: A review of recent advances Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-05 Mahmood Alizadeh Sani, Arezou Khezerlou, Milad Tavassoli, Amir Hossein Abedini, David Julian McClements
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Unveiling the potential of selenium-enriched tea: Compositional profiles, physiological activities, and health benefits Trends Food Sci. Tech. (IF 15.3) Pub Date : 2024-02-03 Kaixi Wang, Qiting Fang, Puming He, Youying Tu, Zhonghua Liu, Bo Li
Selenium is an essential trace element for human health and its deficiency leads to increased risk of many diseases worldwide. Tea ( (L.) O. Kuntze) is a plant with selenium accumulation ability. Selenium-enriched tea combines the flavor and health benefits of tea with the additional wellness advantages of selenium, holding promising market potential. This article reviews the latest research advances